Vegetable casseroles like this Horseradish Cheddar Cauliflower Gratin make a tasty side dish with a little extra added spicy flavor.
Doesn’t this Horseradish Cheddar Cauliflower Gratin sound AMAZING! I thought so too. So when Brianne from Cupcakes & Kale Chips first posted her recipe earlier this month I couldn’t wait to make it myself.
I already had some cauliflower in the house that I was going to roast that night for dinner so I got started immediately.
The only caveat was that I didn’t have Greek yogurt or the Cabot Horseradish Cheddar Cheese in the house; which she used in her recipe, so I had to improvise a little with what I did have on hand.
Though I didn’t taste Brianne’s version, my version of her Horseradish Cheddar Cauliflower Gratin was delicious a HUGE hit with my family!
How do you make Horseradish Cheddar Cauliflower Gratin?
I steamed the cauliflower until it was tender, then added some butter, milk, an egg, prepared horseradish and shredded cheddar cheese and whipped it until it was nice and fluffy. I then sprinkled a bit more cheese on top and baked it until the cheese turned golden brown.
Brianne also suggests making this recipe in individual ramekins which would be a lovely touch when preparing a special dinner celebration…it would just add a little more of a personal touch I think.
In any event, run…don’t walk, to your nearest grocery store and make this recipe ASAP. Seriously, it’s THAT good! ~Enjoy!
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- Preheat oven to 400 degrees F and coat a 2 quart casserole dish with cooking spray.
- Trim the cauliflower into florets, discarding the large stems, and steam over boiling water until tender; approximately 8-10 minutes.
- Drain the cauliflower, allow to cool slightly and place in a food processor or blender along with the butter, milk, 1/2 cup cheese, horseradish and egg.
- Pulse until smooth; then place in your casserole dish.
- Top with remaining cheese and bake for 30 minutes or until the cheese is lightly browned.